VITAMINS OF CRANBERRIES 



13 



Figure 4 



Fijiure"5 



20 UO 60 



Time in DayB 



20 liO 60 SO 



Time In Days 



Figure 4. — Vitamin () in Clranberry Juice Prepared by Different Methods 



Method of preparation Grams fed Fresh fruit Scurvy 



daily equivalent score 

 Grains 



1 Cold-pressed, boiled 2 minutes 4 



2 Cold-pressed, boiled 2 minutes, plus 5 grams 



sugar 4 



3 Cold-pressed, untreated 4 



4 Cranberry juice cocktail (1) 10 3.4 15 



5 Cold-pressed, vacuum packed, pasteurized 6 12 



6 Heat-extracted and pressed, pasteurized 6 16 



7 Cold-pressed, pasteurized 13 



8 Cranberry juice cocktail (2) 10 3.4 14 



9 Basal Ration only 19 



Figure .">. — Vitamin C Content of Whole-Fruit and .Strained Cranberry Sauce 



Method of preparing sauce Grams fed Fresh fruit Scurvy 



daily etjuivalent score 

 Crani!, 



Whole-fruit sauce without sugar 14 8 



Whole-fruit "Ten Minute" sauce 10 3.5 5 



Hot-strained "Ten Minute" sauce 20 7 10 



Strained sauce, frozen and stored at F 12 9.6 9 



Commercial whole-fruit sauce (1) 12 4.2 5 



Commerical strained sauce (1), vacuum 



packed 20 7 17 



Commercial strained sauce (2) 20 7 17 



Fresh, hot-strained sauce 20 7 11 



Commercial strained sauce (1) 20 7 12 



Basal Ration only 19 



